This month’s recipes are contest submissions from a cooking group I am a part of. Winning recipes marked with a star; I thought this would be a promising batch of recipes for the obvious reason that competitions bring out the best.
Easy Oven-Baked Beef Ribs
Shared by Beatrice Sweitzer of Red Lion, PA. “The easiest oven-baked beef rib recipe you’ll ever find. All you need is two ingredients, one hour, and a whole lot of napkins.”
Rack of beef back ribs
Your favorite barbeque sauce
Preheat oven to 350°F and cover a rimmed baking sheet with foil. Cut ribs apart and lay them fat-side down on the sheet, not touching. Bake for 45 minutes. Brush generously with barbecue sauce. Bake for 15 more minutes.* Apply another coat of barbecue sauce if desired. Eat and enjoy. Serves 4.
*Once in a while, you get a really meaty rib or two, usually on the ends, that may require a little extra cooking time. I find 3 ribs per person to be a good serving size when served with sides. If making for a crowd, you can do two racks at the same time, just swap the top and bottom halfway through to ensure everything is cooking evenly.
Thick ‘n’ Zesty Ribs
Shared by Beatrice Sweitzer.
2 lb. baby back ribs, cut into serving-size pieces
½ t. garlic powder
½ c. ketchup
¼ c. white vinegar
2 T. sugar
¾ t. chili powder
½ t. salt
½ t. paprika
½ t. ground mustard
½ t. celery seed
¼ t. pepper
Place the ribs in a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray. Rub with garlic powder. Bake, uncovered, at 350°F for 45 minutes. In a bowl, combine the remaining ingredients. Drain ribs; pour some of the sauce over ribs. Bake, uncovered, 40-50 minutes longer or until meat is tender, basting several times with remaining sauce. Yield: 2 servings.
Carameled Sweet Potatoes
Shared by Amy Yoder; her Aunt Hilda Stoltzfus’ recipe.
5 med. sweet potatoes
1 t. salt
1 c. brown sugar
3 T. flour
2 T. butter
8 marshmallows
1 c. thin cream
½ c. nuts
Cook potatoes until tender, drain and cool. Cut in half lengthwise and arrange in greased baking dish. Mix salt, sugar, and flour. Pour over potatoes. Dot with butter, add marshmallows. Sprinkle with nuts and pour cream over all. Bake at 350°F for 45-50 min. Serves 5.
Apple Fritters
From my friend Virginia Zimmerman.
1 c. flour
1½ t. baking powder
½ t. salt
2 T. sugar
1 egg, beaten
½ c. milk, plus 1 T.
1½ c. apples, chopped
Sift dry ingredients together. Beat egg; add milk. Pour into dry ingredients. Stir until smooth. Pare and dice apples. Add apples to batter; blend together. Drop by teaspoon into deep hot fat, 370-375°F. Fry until golden on all sides. Makes 12-15 fritters. “We like to sprinkle with sugar and eat them while still hot!”
Blueberry Cream Muffins
Shared by Beatrice Sweitzer.
4 eggs
2 c. sugar
1 c. vegetable oil
1 t. vanilla
2 c. (16 oz) sour cream
4 c. all-purpose flour
1 t. salt
1 t. baking soda
2 t. baking powder
2 c. fresh blueberries (if frozen, do not defrost)
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. (If you use paper liners – use cooking spray.)
Bake at 400°F for 20 minutes. Yield about 24 muffins.
